Baba’s Pierogies

Lucky for us, Helena Fabiankovic mastered her Slovakian grandmother’s recipe for pierogies, rolling the dough thin and stuffing—but not overstuffing—the pockets with heartwarming ingredients. The boiled dumplings are buttery and slippery soft; for a crunchy texture, order them pan-fried. Traditional fillings include potato and farmer’s cheese; creamy mac and cheese and smoked bacon, cheddar and potato are twists with an American bent. The café is adorned with family photos and feels as handcrafted as the pierogies.